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All Journal Jurnal Perikanan dan Kelautan Biosel: Biologi Science and Education Asian Journal of Aquatic Sciences Jurnal Ners Interdisciplinary Social Studies International Journal of Multidisciplinary Research and Literature (IJOMRAL) Batara Wisnu : Indonesian Journal of Community Services Yudishtira Journal : Indonesian Journal of Finance and Strategy Inside Bureaucracy Journal : Indonesia Journal of Law and Social-Political Governance Jurnal Masyarakat Madani Indonesia Jurnal Ilmiah Pengabdian Kepada Masyarakat International Research of Multidisciplinary Analysis Jurnal Perikanan dan Kelautan

Kaliky, Nurainy

Universitas Muhammadiyah Maluku

Author-ID : 2191085

Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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BENEFITS OF BINDING MATERIALS ON THE TASTE OF TENGGIRI FISH NUGGET (SCOMBEROMORUS SP) Kaliky, Nurainy
International Journal of Multidisciplinary Research and Literature Vol. 1 No. 3 (2022): INTERNATIONAL JOURNAL OF MULTIDISCIPLINARY RESEARCH AND LITERATURE
Publisher : Yayasan Education and Social Center

Nugget is a processed product from fish that has good nutritional value and is in great demand by various circles of society. Nuggets can be made from all types of fish, both marine and freshwater fish. Fish As a raw material for making fish nuggets, because it has a fairly high amount of protein in fish meat. Protein is needed by the human body to help the growth process, especially in children. Nuggets are also a favorite food that is very popular with children. To produce nuggets with a good texture, the fish used as raw material is white-fleshed fish. One of the fish used in making these nuggets is ternggiri fish (Scomberomorus sp). Nuggets are food made from fish meat that has been mashed and seasoned then steamed and fried. This study aims to increase the taste of mackerel fish nuggets (Scomberomorus sp) various additions of binders and to increase public knowledge in processing fish without reducing its nutritional value. A2 = 80 gr ; Trea tment B ( Concentration of Wheat flour): B1= 60gr, B2=80 Gr; Treatment C (steaming temperature); 86º- 95º C for 40 minutes with 2 repetitions. The results obtained for the organoleptic parameters of color, taste,Texture and smell gave good values and these three parameters did not show a significant effect

THE EFFECT OF ADDING BERBEQUE TO RED SNAPPER (LUTJANUS SP) MEATBALLS ON CONSUMERS' FAVORITES Nurainy Kaliky
Yudishtira Journal : Indonesian Journal of Finance and Strategy Inside Vol. 2 No. 2 (2022): Yudishtira Journal : Indonesian Journal of Finance and Strategy Inside
Publisher : Gapenas Publisher

One of the favorite foods of various people is meatballs. Meatballs are processed products made from ground fish meat and seasoned, shaped and then boiled. Meatballs are very easy to process and can be made from various types of fish, both freshwater fish and marine fish. What distinguishes the meatballs from these two fish is the meatball gel that is formed and the delicacy. For this reason, many entrepreneurs of processed fishery products and home industries who make meatballs always pay attention to the elasticity and taste of the meatballs. So that the meatballs produced have a good gel and good taste. To increase people's interest in meatballs, the meatballs are given a barbecue flavor which is very liked by children. This study aims to analyze consumer acceptance of red snapper (Lutjanus sp) barbeque meatballs and is a new source of information for the public regarding the diversification of fishery product processing products. The method used is an experiment with 2 treatments, namely treatment A (barbeque concentration) which is 50 gr (A1), 100 gr (A2), 150 gr (A3) and Treatment B (boiling temperature) 45º C-70ºC for 3 times for 50 minutes. . From the results of the study, it can be seen that the addition of barbecue with a large concentration gives good results on the folding value, texture and smell and color does not show a significant effect

THE EFFECT OF SUBJECTIVE ANALYSIS ON THE QUALITY OF RED SNAPPER BONE MEAL (LUTJANUS SP) Nurainy kaliky
International Journal of Multidisciplinary Research and Literature Vol. 1 No. 4 (2022): INTERNATIONAL JOURNAL OF MULTIDISCIPLINARY RESEARCH AND LITERATURE
Publisher : Yayasan Education and Social Center

Fishbones are fishery waste that can be processed and utilized into economic value products, namely fishbone meals. One fish whose bones can be used as a fishbone meal is the red snapper (Lutjanus sp). As the primary raw material for making fishbone meals, the bones of red snapper (Lutjanus sp) are rich in calcium mineral salts such as calcium phosphate and phosphorus. Calcium is a mineral that is needed by the human body. Calcium is perfect for babies, children, pregnant women, and the elderly. Calcium deficiency can cause osteoporosis. This study aims to utilize fish bone waste to have economic value and provide information to the public about fishbone meals rich in calcium minerals. This study used an experimental method with two replications. The results showed an increase in the color, texture, and odor of bone meal of red snapper (Lutjanus sp). While the Diversity Analysis (ANOVA) test showed no significant effect on each parameter

Improving the Quality of Smooth Anchovy Nugget (Stolephorus sp) with the Addition of Sajiku Flour Nurainy Kaliky
Jurnal Perikanan dan Kelautan Vol 28, No 1 (2023): February
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.28.1.51-55

Anchovies (Stolephorus sp) are fish that have important economic value even though they are small. This fish is rich in nutritional content and has a savory and delicious taste when processed into food. This fish is very liked by various groups even though it has small in size and without bones. This anchovy contains lots of calcium, protein, and minerals such as phosphorus and iron that are very useful for increasing the intelligence of children and toddlers, as well as for preventing osteoporosis in pregnant women and the elderly as well as helping in the growth of bones and teeth in infants, toddlers, and children. To improve the quality of anchovy nuggets, it is necessary to add certain binders to improve the taste of anchovy nuggets. This study aims to improve the quality of anchovy nuggets by adding a binder in the form of sajiku flour and adding to the economic value of refined anchovy so that it is more attractive to the public. There were 3 treatments and 2 repetitions. The treatments were A. Anchovies; A1 = using carrots, A2 = without carrots, and treatment B (my flour concentration); B1=100g, B2= 200g. Moreover, Treatment C (cooking temperature); C = 65ºC - 85ºC for 30 minutes. From the results of the study, it can be seen that the water content, protein content, and fat content did not show any significant effect

INCREASING COMMUNITY EDUCATION ON COASTAL ENVIRONMENTAL SUSTAINABILITY THROUGH THE BEACH CLEAN MOVEMENT IN MAMALA VILLAGE, REGENCY. MALTENG Pramita Wally; Nurainy Kaliky
Batara Wisnu : Indonesian Journal of Community Services Vol. 3 No. 1 (2023): Batara Wisnu | Januari - April 2023
Publisher : Gapenas Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53363/bw.v3i1.176

The purpose of this community service activity is to increase public awareness in order to protect the coastal area of ??Mamala Country so that it is free from garbage. The method used in this service is the method of observation and participation with three stages of activity for participants, namely before the activity, carrying out the activity and after the activity. This service activity was carried out at Mamala State Beach, Leihitu District, Central Maluku Regency, attended by 22 people consisting of lecturers, local communities and tourists. This beach clean movement activity can be carried out smoothly in accordance with the planned activities. This activity can develop the mindset of the community and increase their concern in preventing environmental pollution which in turn can make the beach clean, beautiful and comfortable and can increase the visiting power of tourists to the beach

Improving the Quality of Smooth Anchovy Nugget (Stolephorus sp) with the Addition of Sajiku Flour Nurainy Kaliky
Jurnal Perikanan dan Kelautan Vol. 28 No. 1 (2023): February
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.28.1.51-55

Anchovies (Stolephorus sp) are fish that have important economic value even though they are small. This fish is rich in nutritional content and has a savory and delicious taste when processed into food. This fish is very liked by various groups even though it has a small size and without bones. This anchovy contains lots of calcium, protein and minerals such as phosphorus and iron that are very useful for increasing the intelligence of children and toddlers, as well as for preventing osteoporosis in pregnant women and the elderly as well as helping in the growth of bones and teeth in infants, toddlers and children. To improve the quality of anchovy nuggets, it is necessary to add certain binders to improve the taste of anchovy nuggets. This study aims to improve the quality of anchovy nuggets by adding a binder in the form of servedku flour and adding to the economic value of refined anchovy so that it is more attractive to the public. There were 3 treatments and 2 repetitions. The treatments were A. Anchovies; A1 = using carrots, A2 = without carrots and treatment B (sajiku flour concentration); B1=100g, B2= 200g. Moreover, Treatment C (cooking temperature); C = 65ºC - 85ºC for 30 minutes. From the results of the study, it can be seen that the water content, protein content and fat content did not show any significant effect.

ORGANOLEPTIC ANALYSIS OF EGG WHITE SUBSTITUTION ON ANCIFISH NUGGET (Stolephorus sp) Kaliky, Nurainy
Asian Journal of Aquatic Sciences Vol. 5 No. 1 (2022): April
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Nugget is one of the processed products from fish meat, whether fish is economically important or not. Nuggets are very popular with various circles of society because of their savory and delicious taste. Nuggets are made from fish meat and are believed to have a composition of nutritional value that is needed by the human body. This study aims to see the effect of adding egg whites to the organoleptic test of the nuggets produced and to see the level of preference of the panelists on the refined anchovy nuggets produced. The usefulness of this research is the diversification of processed fishery products that can be consumed by the community and has important economic value and it is hoped that the research results will be useful for the community about new sources of information regarding egg white substitution can produce anchovy nuggets (Stolephorus, sp) with good organoleptic tests. The method used is an experimental method. In this study, there were 2 treatments, namely there were two treatments A (egg white concentration) namely A1 = 50 g egg white, A2 = 100 g egg white A3 = 150 g egg white and treatment B ( heating temperature) namely B1 = 40 0C 15 minutes, B2 = 65 0C 20 minutes, B3 = 95 0C 30 minutes. In this study, subjective observations were made including color, texture, folding, and taste tests carried out by 15 panelists. The results showed that the administration of egg whites and heating at a temperature of 650C produced a good gel nugget color, due to a change in the color pigment. Egg whites can inhibit the softening of the gel because when heated, the value of the texture of the nugget becomes better. Meanwhile, the folding test value obtained was very high, namely 3.754, due to the fact that egg white inhibits serine proteinase so that the gelling strength increases.

THE ROLE OF MYOFIBRILS IN THE FORMATION OF GEL OF SURIMI GIANT TREVALLY (Caranx sp) Kaliky, Nurainy
Asian Journal of Aquatic Sciences Vol. 5 No. 3 (2022): December
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Giant trevally (Caranx sp) is one type of by-catch fish that is often thrown back into the sea. To increase the economic value of this fish, one of the alternatives is making surimi. This study aims to study the effect of inhibition of softening gel (Modori) of surimi by egg white protein with various concentrations. The method used is an experiment with 2 treatments, namely the addition of egg white protein (A) with a concentration of ; A1 = 1%, A2 = 2% and A3 = 3% and the gelling temperature (B) is 45ºs C for 20 minutes - 85º C for 15 minutes. Completely Randomized Design (CRD) was used to analyze the data with two replications and continued Analysis of diversity (ANOVA). The parameters analyzed in this study include objective parameters, namely water content, protein content and subjective parameters of color, folding test and texture. The results showed that water content, color, texture and folding test increased while protein content decreased.

Karakteristik Fisikokimia Tepung Tulang Ikan Kakap Merah (Lutjanus sp Kaliky, Nurainy; Lessy, AbuBakar; Rieuwpassa, Fredy; Kaya, Adrianus Orias; Mailoa, Meigy Nelce; Sormin, Raja Bonan Dolok
Biosel Biology Science and Education Vol. 13 No. 2 (2024): BIOSEL (Biology Science and Education: Jurnal Penelitian Sains dan Pendidikan)
Publisher : INSTITUT AGAMA ISLAM NEGERI AMBON

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33477/bs.v13i2.7248

One of Maluku's marine biological resources is red snapper (Lutjanus sp). Red snapper is a type of demersal fish that has white flesh and has economic value. The flesh of this fish is very popular, while the bones of the snapper are thrown away. To increase the economic value of fish bones, the fish bone product was diversified into fish bone meal. This research aims to obtain values of the physicochemical and organoleptic characteristics of red snapper bone meal. The research method used was quantitative descriptive with a laboratory experimental approach with a single treatment repeated three times. The research test parameters are proximate analysis, calcium, kamba density, whiteness, absorbency and organoleptic parameters (color and texture). The results showed that fish bone meal contains water content (6.64%), calcium (44.824%), ash (59.93%), protein (6.27%), kamba density (0.098g/ml), white degree (72.33%), water absorption (129.90%), texture (3.60) and color (4.27). Keywords: Calcium, Ash, Kamba Density, Texture, Color

THE EFFECT OF ADDING TEMPE ON THE PHYSICAL QUALITY OF SKIPJACK FISH MEATBALLS (KATSUWONUS PELAMIS) Kaliky, Nurainy; Wasahua, Tahir
International Research of Multidisciplinary Analysis Vol. 2 No. 12 (2024): International Research of Multidisciplinary Analysis
Publisher : Nindikayla Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57254/irma.v2i12.58

Meatballs are processed foods from fish meat that are liked by all people. Meatballs can be made from chicken, beef or fish. One of the fish that can be used for making fishballs is skipjack tuna (Katsuwonus pelamis). Skipjack tuna (Katsuwonus pelamis) is a pelagic fish and has economic value, usually exported abroad so that it can increase the country's foreign exchange. This fish has 2 colors of flesh, namely red and white. the white flesh of this fish will be processed into fish balls. Fish balls have a savory taste and chewy texture. Meatballs with a chewy texture and good quality are obtained by substituting certain ingredients to improve the quality of the meatballs. The material used is tempeh. Tempeh is a processed product from soybeans which contains vegetable protein. This study aims to determine the effect of adding tempe to cakalang fish balls, and to determine the extent of consumer acceptance of these fish balls. There were 2 treatments, namely A ( skipjack tuna) , B ( tempeh concentration ); B1 = 75 gr, B2 = 150 gr. With 2 repetitions. The results showed that taste, texture, folding had a significant effect and smell had no significant effect

Co-Authors Atnangar, Rifaldi A Hartono Nurlette Ismail Borut Kaya, Adrianus Orias Kotala, Sarmawaty Lessy, AbuBakar Mahelatu, Armina Mailoa, Meigy Nelce Rieuwpassa, Fredy Samputri, Salma Sima, Indrayani Sima Sormin, Raja Bonan Dolok Usemahu, Abdulah Wally, Pramita Wasahua, Tahir

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